Tuesdays at 1:00PM EST
Theme song by Benjamin Kaplan
On Let’s Get Real Chef Erica Wides walks you down the aisles of the surreal world of food, serving up a heaping dose of reality by separating the food from the foodiness so you can forage, hunt, gather, trap and fish for real food anywhere, even in a foodiness-filled mega market. Incisive, pragmatic, sarcastic, and an unrepentant know-it-all when it comes to anything food, on Let’s Get Real Chef Erica Wides does the job for you of sifting out everything that’s fake in the world of food – from “foodiness” marketing and cooking show shams to “health-halo green-washing” and annoying whole-food righteousness – so you never unknowingly chow down on carpeting again.
Learn more at: www.letsgetrealshow.com
As the host of Let's Get Real Chef Wides has appeared on The Dr. Oz
Show, BBC Radio 5, NPR, and Take Action News with David Shuster, and
contributed to or been reported on in The New York Times, The
Huffington Post, Grist, Yahoo's Shine, Metro, C-Span and Food
Republic, among others. A national media veteran, she has appeared on
PBS's Stress Free Cooking, Martha Stewart Morning Living, the Food
Network's Chopped and Top Five, and HSN TV; is a regular guest on
NPR's All Things Considered; and is a featured culinary expert for
Chef Wides was also a Chef Instructor at the Institute of Culinary
Education for 15 years.
She lives in Brooklyn, New York.
Heritage Radio Network. All Rights Reserved.
Let's Get Real - Episode 29 - You Are What Your Fish Ate
Everyone knows that fish are a healthy alternative to meat, right? This week on Let's Get Real, Erica Wides talks about some of the common misconceptions about our favorite oily fish, salmon and tuna. Do you know the differences between omega-3 fatty acids and omega-6 fatty acids? And did you know that ALL tuna contains mercury? Tune in to hear some of the healthier fish to eat instead of farmed salmon and tuna, the dangers of escaped farmed fish, and why smaller fish are inevitably better for you. Tune in to Erica and escape from "foodiness." This program has been brought to you by Hearst Ranch.
"The Eastern or the Atlantic Salmon hasn't been eaten in any great amounts in 100 years."
"Tuna aren't like potato chips, you can't make more of them. Once they're gone, they're gone!" -- Erica Wides on Let's Get Real…read more